Lean Chicken and Quinoa Power Bowl
Perfectly grilled chicken breast, fluffy tri-color quinoa, roasted sweet potato cubes, steamed broccoli, and avocado slices drizzled with a lemon-tahini dressing. A balanced, high-protein, high-fiber bowl that fuels fat loss and keeps abs visible.
Why You’ll Love This Recipe
This Power Bowl is the holy grail of abs meals: 45g+ lean protein, slow-digesting carbs from quinoa and sweet potato that won’t spike blood sugar, and tons of volume from broccoli so you stay full for hours. It tastes like a restaurant buddha bowl but is ready in 30 minutes and perfect for meal prep. Every component supports fat loss, muscle recovery, and hormone health — this is the bowl you’ll eat 4× a week and never get bored of because it makes getting lean feel sustainable and delicious!
Recipe Tips and Tricks
- Batch-cook quinoa and chicken on Sunday — 5-minute assembly all week.
- Roast sweet potato at 425°F — caramelized edges, no mush.
- Squeeze lemon on avocado — stays bright green.
- Use an ice-cream scoop for perfect quinoa portions.
- Store dressing separately — keeps veggies crisp.
- Warm the bowl 60 seconds before eating — tastes freshly made.
- Double the tahini dressing — you’ll want extra.
Lean Chicken and Quinoa Power Bowl
45g-protein chicken-quinoa bowl with veggies and tahini — ultimate abs meal prep!
Ingredients
- 1 clove garlic, minced
- 1 cup dry tri-color quinoa
- 1 ripe avocado, sliced
- 1 tsp cumin + 1 tsp paprika
- 1.5 lbs chicken breast
- 2 medium sweet potatoes, cubed
- 3 tbsp tahini
- 4 cups broccoli florets
- 4 tbsp warm water (for dressing)
- Juice of 2 lemons
- Salt & pepper
Instructions
- Preheat oven → 425°F — roast everything at once!
- Cook quinoa → rinse, 1:2 ratio water, simmer 15 min.
- Cube sweet potato → toss with oil, salt, pepper — spread on sheet pan.
- Season chicken → cumin, paprika, lemon zest, salt — grill or bake.
- Roast veggies → sweet potato 20–25 min, add broccoli last 12 min.
- Grill chicken → 6–7 min per side until 165°F — rest 5 min.
- Make dressing → whisk tahini, lemon juice, garlic, warm water — silky!
- Fluff quinoa → fork it up — perfect texture.
- Slice chicken → pretty strips — protein star!
- Assemble bowls → quinoa base, chicken, veggies, avocado, tahini drizzle — abs fuel ready!
Notes
- 45g protein + 12g fiber per bowl — stays full 5+ hours.
- Swap quinoa for cauliflower rice = under 20g carbs.
- Dressing keeps 7 days — make double.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 749Total Fat 36gSaturated Fat 8gUnsaturated Fat 28gCholesterol 157mgSodium 248mgCarbohydrates 56gFiber 15gSugar 5gProtein 54g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken breast: Leanest protein source, 30g per 5 oz.
- Quinoa: Complete plant protein + magnesium for recovery.
- Sweet potato: Vitamin A + steady energy carbs.
- Broccoli: Fiber + volume, almost zero calories.
- Tahini + lemon: Healthy fats + flavor without heavy calories.
Variations and Substitutions
- Salmon, shrimp, or tofu instead of chicken
- Brown rice, farro, or cauliflower rice (lower-carb)
- Swap broccoli for asparagus, zucchini, or Brussels
- Spicy harissa or chipotle-lime dressing
- Add chickpeas or black beans for vegan
- Feta or goat cheese sprinkle
- Pesto or chimichurri drizzle
- Egg on top for breakfast bowl
Storage Options
- Refrigerator: up to 5 days in airtight containers
- Keep dressing separate until serving
- Reheat base 60–90 sec, add avocado cold
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